Apple Cheddar Quiche

Apple Cheddar Quiche

Happy Halloween everyone! I gotta tell ya’, this is one holiday that just doesn’t rank very high on my radar. There’s no negative, subconcious underlying reason for it, it’s just the way it goes, I guess. I don’t have kids to take trick-or-treating, I’m not very craftsy so I don’t get into decorating, and I really don’t get into making Halloween themed food. I’m not the greatest at decorating cupcakes like spider webs, I don’t make eyeball soup, and those cheese sticks that look like fingers really freak me out, quite frankly.

cheddar baked into pie shell

Whatever, it’s fine. But for all of you in different circumstances and with different talents, I hope you all have a great time with your festivities tonight, and please stay safe!

apple quiche filling

I must, however, confess to being a bit of a Halloween Scrooge when it comes to handing out candy to trick-or-treaters. Before you judge, please know that I live in a second floor walk-up, so the idea of constantly running up and down stairs to give out candy just isn’t appealing to me. We leave the lights off in hopes of discouraging trick-or-treaters and saving our leg muscles.

Apple Cheddar Quiche

But I’m quite lucky this year; I’m in Boston visiting my mom, so it’ll just be Matt’s problem! Bah Humbug!

apple cheddar quiche

Today I’m sharing something that is quite a treat, but could also fall into the “trick” category. Treat because it’s so delicious, and trick because it’s an unexpected flavor combination and an unexpected vehicle for apples – I’d certainly never heard of using them in a savory quiche before. But it works! Enjoy!

apple cheddar quiche

{One year ago: Apple Pie Ice Cream}

Source: slightly adapted from What Megan’s Making

Ingredients:
1 9″ unbaked pie crust, or half of this recipe
1 3/4 cups shredded sharp Cheddar cheese
2 cups peeled, cubed, tart apples
1/4 cup minced shallots
2 Tbsp butter
1 1/2 tsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
4 eggs, beaten
2 cups half & half
1 tsp salt

Directions:
Preheat your oven to 350 F. Roll out pie dough, if necessary, and transfer to a regular 9″ pie plate; sprinkle 1/2 of the cheese into the bottom of the pie shell and bake 10 minutes on lowest rack of oven; set aside away from the oven and let cool a bit.
In a medium skillet, saute apples and shallots in butter until soft, about 8-10 minutes. Stir in the flour, cinnamon and nutmeg. Spread apple mixture evenly in pie shell; sprinkle remaining cheese on top.
In a separate bowl whisk together eggs, cream, milk, and salt. Pour egg mixture over the apples and cheese in the pie crust, enough so that it comes to the top of the pie plate but obviously you don’t want it spilling over. You may not need all of the egg mixture.
Place the pie plate on the lowest rack of the oven and bake until firm and knife comes out clean, about 60 minutes. Let cool for about 10 minutes, then cut into wedges and serve. Leftovers are even more amazing!

4 Responses to Apple Cheddar Quiche

  1. What does it mean in my haphazard blog catching up that I come across both Meghan’s Apple Gouda Quiche and your Apple Cheddar quiche in the same morning?

    I think it’s a sign that apples and quiche need to meet up in my oven.

    Thanks, Julie!

  2. Pingback: Bacon-Wrapped Monkfish with Apple-Shallot Jam | The Texan New Yorker

  3. Pingback: Pumpkin and Fried Sage Pizza, Plus a Thanksgiving Round-Up | The Texan New Yorker

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